Confectionery and chocolate engineering : (Record no. 311582)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03148cam a2200553Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn965377800 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124357.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 161206s2017 enk ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | N$T |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | N$T |
| Modifying agency | DG1 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118939741 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118939743 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118939765 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 111893976X |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118939772 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1118939778 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118939758 (ePub) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)965377800 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX783 |
| Item number | .M58 2017eb |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | CKB |
| Subject category code subdivision | 000000 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.86 |
| Edition number | 22 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mohos, Ferenc Á., |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Confectionery and chocolate engineering : |
| Remainder of title | principles and applications / |
| Statement of responsibility, etc | Ferenc Á. Mohos. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Second edition. |
| 264 #1 - | |
| -- | Chichester, West Sussex, United Kingdom ; |
| -- | Hoboken, New Jersey : |
| -- | John Wiley & Sons Inc., |
| -- | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Theoretical introduction. Principles of Food Engineering -- Characterization of Substances Used in the Confectionery Industry -- Engineering Properties of Foods -- The Rheology of Foods and Sweets -- Introduction to Food Colloids -- Physical operations. Comminution -- Mixing/Kneading -- Solutions -- Evaporation -- Crystallization -- Gelling, Emulsifying, Stabilizing and Foam Formation -- Transport -- Pressing -- Extrusion -- Particle Agglomeration: Instantization and Tabletting -- Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries. Chemical Operations (inversion and caramelization), Ripening and Complex Operations -- Water Activity, Shelf Life and Storage -- Stability of Food Systems -- Artisan Chocolate and Confectioneries -- Appendices. Data on Engineering Properties of Materials Used and Made by the Confectionery Industry -- Comparison of Brix and Baum Concentrations of Aqueous Sucrose Solutions at 20°C (68°F) -- Survey of Fluid Models: Some Trends in Rheology -- Fractals -- Introduction to Structure Theory -- Technological Layouts. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 0# - | |
| -- | Print version record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Confectionery. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chocolate. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry, Technical. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Analysis. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry, Technical. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00853546 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chocolate. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00858278 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Confectionery. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00874623 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Analysis. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930460 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | COOKING / General |
| Source of heading or term | bisacsh |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Mohos, Ferenc Á. |
| Title | Confectionery and chocolate engineering. |
| Place, publisher, and date of publication | Chichester, West Sussex, United Kingdom ; Hoboken, New Jersey : John Wiley & Sons Inc., 2017 |
| International Standard Book Number | 9781118939772 |
| Record control number | (DLC) 2016035917 |
| -- | (OCoLC)956530308 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781118939741">https://doi.org/10.1002/9781118939741</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
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